Arugula is one of my favorite greens to use in salad. It’s bright, tender, and peppery and goes well with creamy cheeses and sweet fruit, which is basically my ideal salad. Because it’s such a tender leaf it’s important to not overdress a salad with a creamy thick dressing. Arugula does well with a light oily dressing, perhaps a balsamic and olive oil or some sort of acid with and oil.
For this salad I chose to use sweet crisp grapes, creamy Parmesan, and walnuts. I dressed it with olive oil, balsamic, salt, and pepper. It’s very simple and easy to make. It’s a nice salad to accompany a heavier meal or to eat on it’s of with some fresh bread. It is such a delicious and sophisticated salad.
Arugula, Grape, and Walnut Salad
(serves 2)
prep time - 10 minutes
cooking time - 0 minutes
INGREDIENTS
3 cups of baby arugula, rinsed and dried
2 tsp olive oil
1 tsp balsamic vinegar
2 cups of grapes, rinsed and halved
1/2 cup chopped walnuts
1/4 cup grated Parmesan cheese
salt and pepper to taste
DIRECTIONS
In a large bowl, toss the arugula with olive oil and balsamic vinegar.
Add the grapes, walnuts, and Parmesan cheese. Toss to combine.
Taste and then season with salt and pepper. Serve immediately.
